[title subtitle=”Adapted: from hwtm.com
IMAGE: Jeromy Price”]
Method
BROWNIES
In microwave, melt 4 ounces bittersweet chocolate with 8 ounces unsalted butter. In separate bowl, combine 1 egg, ¾ cup sugar, ½ cup brown sugar. Mix for 3 minutes. In another bowl, combine 1/4 cup cocoa, 1 ¼ cups flour, ½ teaspoon salt. Add chocolate/butter mixture to egg mixture. Mix in dry ingredients. Add 2 teaspoons vanilla extract, 1 cup Guinness®, stir gently until combined. Spray 9” X 13” pan with non-stick spray. Pour mixture into pan, sprinkle 8 ounces semi-sweet chocolate chips on top of batter. Bake at 350° for 35 minutes, or until toothpick comes out clean. Let cool.
BUTTERSCOTCH GANACHE
In microwave, melt 3 ½ ounces butterscotch chips, 2 ½ ounces white chocolate chips, 1 ½ ounces heavy cream. Cook in 30 second increments, stir after each until smooth.
PRETZEL TOPPING
Pour ganache over cooled brownies. Refrigerate until ganache is firm. Lightly chop ⅓ cup salted pretzels. Spread and lightly press chopped pretzels into ganache. Sprinkle ½ teaspoon sea salt over pretzels.
